A delightfully spicy dish, Venezuelan Chicken may be served with mashed sweet potatoes and a green salad. A zoell-chilled Riesling wine would be an excellent accompaniment. x
4 lb. chicken, cut into
8 serving pieces
1 oz. butter
6 oz. green beans, trimmed
8 oz. canned sweetcorn, drained
6 fl. oz. orange juice
2 fl. oz. grapefruit juice grated rind of
1 large orange
2 garlic cloves, crushed
2 shallots, finely chopped
2 teaspoon cumin seeds, crushed
1 teaspoon ground allspice ,’, teaspoon ground mace
1 teaspoon salt
1 teaspoon black pepper
1 teaspoon mild chilli powder
First make the marinade. In a large, shallow dish, combine all the marinade ingredients and stir well to blend. Add the chicken pieces to the marinade and baste them thoroughly. Set aside at room temperature, basting occasionally, for 8 hours or overnight.
Preheat the oven to moderate 350 °F (Gas Mark 4, 180°C).
Remove the chicken pieces from the marinade and pat them dry with kitchen paper towels. Reserve the marinade.
In a large flameproof casserole, melt the butter over moderate heat. When the foam subsides, add the chicken pieces and cook them, turning occasionally, for 5 to 8 minutes or until they are lightly and evenly browned. Pour in the reserved marinade, add the green beans and sweetcorn and stir to mix. Bring the liquid to the boil.
Cover the casserole and place it in the oven. Bake the mixture for 1 hour or until the chicken is very tender when pierced with the point of a sharp knife.
Remove the casserole from the oven and serve at once, straight from the casserole.